Soup of fresh porcini mushrooms with potatoes. how to cook porcini mushroom soup how to cook fresh porcini mushroom soup

Mushrooms are a special product that makes amazing, fragrant and very tasty dishes. On the "quiet hunt" you can collect many different species, and then marinate them as a snack, fry them with potatoes, and dry them for the winter. But the recipe for porcini mushroom soup is a classic of the genre. Mushroom mushrooms are considered a truly royal treat. From strong, dense, fresh specimens, you can prepare a rich, nutritious broth.

Culinary Secrets

Soups based on mushroom broths are one of the favorite and most popular dishes in traditional Russian and European cuisine. They have such a unique aroma that it is simply unrealistic to resist a plate of hot lunch. Ideally, noble porcini mushrooms should make a rich, but at the same time very transparent broth. To achieve this, mushrooms need to be boiled over low heat, barely maintaining the boiling process in the pan. This will turn out the necessary fat, and the mushrooms themselves will retain their integrity.

Many species require careful heat treatment before consumption. Whites are the most noble representatives of the forest, so they do not have to be boiled, draining the water, bring to a boil again and only then cook the soup. To make the dish rich and fragrant, you can cook the stew from frozen, dried or just brought from the forest mushrooms. As additional ingredients on request often add:

beans;
vermicelli;
cereals;
bell pepper;
shrimps;
salted cucumbers.

A special secret of some experienced chefs: half a glass of dry white wine is added to the recipe for soup with porcini mushrooms (when preparing roasted vegetables). In the pan, it will completely evaporate, but it will give the finished dish a special piquancy and unique taste.

Classic recipe

The easiest and fastest way to surprise your loved ones with a fragrant hot dish is to cook fresh porcini mushroom soup according to a classic recipe. For this you will need:

200 grams of mushrooms;
1 small carrot;
3 potatoes;
1 onion;
a pinch of salt and freshly ground pepper;
vegetable oil;
fresh herbs (dill and green onions are best).

Mushroom soup is one of the simplest and most delicious dishes that you can cook at least every day. It is boiled in meat or vegetable broth, as well as in water, adding various ingredients. Mushroom soup made from fresh and fragrant mushrooms is especially relevant in the fall, when the season for porcini mushrooms, milk mushrooms, saffron milk mushrooms and butter comes.

This mushroom soup recipe is considered a classic and is one of the traditional dishes in many families. To prepare it, you do not need to specifically look for ingredients, since all the required vegetables are usually already in the refrigerator.

Ingredients:

fresh mushrooms - 100-150 grams;
carrots - 1 piece of medium size;
potatoes - 2-3 large pieces;
onion - 1 piece;
water - about 3 liters;
butter - 15-20 grams;
vegetable oil - 25 ml;
salt and spices.

First you need to rinse well with water and clean the fresh mushrooms, put them in a colander to drain excess liquid from the glass. After that, you can cut them into large pieces. Putting the mushrooms in a saucepan, you need to pour them with three liters of water and salt to taste. Cook them for about 20 minutes, until all the pieces sink to the bottom of the pan.

At this time, you can cook the frying: grate fresh carrots and finely chop the onions. Vegetables must be mixed and put in a pan to fry them until golden brown. The main thing is not to forget to add a little vegetable oil, otherwise the food will burn.

The contents of the pan must be added to the mushrooms and continue to cook the soup. To make the dish more satisfying, you need potatoes. It must be cut into cubes or straws and also put in a pan. When it is completely ready (becomes soft and crumbly), the fire can be turned off.

Fresh mushroom soup is very easy to cook, especially if you use this recipe. You can add spices and herbs to your taste in the pan, as well as put a piece of butter. If the recipe is done correctly, it will turn out very tasty.

Mushroom soup with noodles and potatoes

Delicate soup of porcini mushrooms, which can be prepared for lunch. It will certainly appeal to both adults and children. The recipe can be prepared at least every day, as it is easy and economical.

Ingredients:

fresh porcini mushrooms - 180-200 grams;
carrot - 1 piece of medium size;
onion - 1 piece;
pure water or chicken broth - 1 liter;
butter - 1 tablespoon;
potatoes - 2 large pieces;
noodles - 50-70 grams;
parsley or dill and salt.

Mushrooms must be washed well and cut into small pieces. You should also chop onions, potatoes and carrots, and then boil them in a saucepan with broth or water. When the ingredients are almost ready, you need to add all the mushrooms and cook over low heat for about 15 minutes. The noodles need to be boiled separately and put into the pan with the dish when the contents are ready. So that the soup from porcini mushrooms does not come out insipid, you need to add salt to taste and parsley. Before serving, put sour cream or a piece of butter on each plate.

Mushroom soup with tomatoes

This recipe will help to prepare a soup with a rather unusual, sour taste. It is necessary to strictly observe the indicated proportions so that the dish comes out as it should.

Ingredients:

forest mushrooms - 200-250 grams;
onion - 1 small piece;
tomatoes - 2 pieces;
pickle;
half an apple;
a spoonful of margarine or fat;
sour cream or cream - 1-2 tablespoons;
water - 1 liter;
salt, dill, green onion.

Before you start cooking the soup, you need to cut the mushrooms into medium pieces and saute in margarine or fat. There you also need to add flour and chopped onion, and then brown the contents in a pan. After that, you need to put everything in a saucepan and add about a liter of clean water or chicken broth. You need to cook for about 15 minutes, and a few minutes before turning off the fire, put chopped tomatoes, grated apple and pickle into the pan.

At this point, the fresh mushroom soup will be ready, and it can already be served on the table. To make the recipe more delicious, it is recommended to add sour cream and herbs, as well as salt.

Appetizing porcini mushroom soup

Porcini mushrooms will make any soup tasty and fragrant. This recipe is no exception - it will certainly fall in love with the whole family, as the dish, in addition to everything, looks beautiful and is healthy.

Ingredients:

white mushrooms - 250-300 grams;
onion - 1 large piece;
potatoes - 2 pieces;
carrot - 1 piece;
garlic - 1-2 cloves;
flour - 1 tablespoon;
cream or thick sour cream - 200 ml;
olive oil - 1 tablespoon;
herbs, bay leaf, pepper and salt.

First of all, mushrooms should be cleaned of sand or earth. Then they need to be thoroughly washed and cut into medium pieces. Boil them in cold salted water for about 40 minutes, removing the foam from time to time. At this time, you can peel and cut the potatoes, and add them to the pan. You should put spices (pepper and bay leaf), but just do not overdo it.

After that, you need to chop the onion and grate the previously peeled carrots on a grater. They need to be mixed and fried in olive oil until golden brown, and then added to the soup.

After that, you need to pour sour cream or cream into the pan. It is recommended that you first add a couple of tablespoons of hot broth to them so that the sour cream does not curdle.

The flour must be fried in a pan until it becomes light brown in color. It is best to cook it on a quiet fire. After that, it must be poured into the pan, stirring the hot mass well.

At the end, you will need to crush the garlic and finely chop the greens. These ingredients should be added a couple of minutes before cooking, as there is no need to cook them. If you strictly follow the recipe, you will be able to cook a fragrant and tasty soup. Serve it with sour cream and croutons.

Mushroom soup with rice

This recipe is suitable as a first course during lunch, and as a dinner. Thanks to rice, it becomes more nutritious, and just one plate is enough to fill up.

Ingredients:

champignons - 400-500 grams;
onion - 1 piece;
potatoes - 2-3 pieces;
chicken broth or water - 2 liters;
carrot - 1 piece;
rice - 150 grams;
cream - 3-4 tablespoons;
vegetable oil;
lemon - 2 circles;
herbs, salt and pepper, garlic.

Potatoes must be peeled and cut into large cubes. After that, it must be boiled for about 15 minutes in 2 liters of water or broth, which must first be salted. In the meantime, peel the onions and carrots and chop them finely. Vegetables will need to be mixed and fried in vegetable oil until golden brown. This usually takes about 3 minutes.

Mushrooms should be washed, peeled and cut into slices or slices. Mushrooms need to be added to the vegetables in the pan and fry them for about 5 minutes. They can be salted and peppered to taste.

This recipe almost ends. Mushrooms should be put in a pot with soup, add grated garlic (1 clove) and cook for 5 minutes. After that, you need to pour in the cream and cook for about 5 minutes. At the end, you need to put any greens (green onions, parsley, dill) and add 2 circles of lemon. When the soup boils, you can turn it off and serve the dish on the table.

Assorted mushroom soup

This mushroom soup made from fresh and fragrant mushrooms is best cooked in the fall, when there is a harvest in the forest for aspen mushrooms, mice, and birch boletus. To make the taste of the dish more saturated, it is recommended to cook several types of mushrooms at once.

Ingredients:

various forest mushrooms - 500 grams;
onions - 1 large piece;
potatoes - 300 grams;
salt.

If the mushrooms were just brought from the forest, then they must be thoroughly cleaned: remove the leaves and blades of grass from the hats, remove the earth and sand at the base of the legs, and discard the worms. Mushrooms should be washed well and cut into soup in medium pieces. Then they need to be put in a pot of water and put on medium heat until boiling. If foam appears, then it must be removed and reduce the heat. You need to cook the mushrooms for about 20 minutes - that is how much time it will take for them to become completely ready for use. They must be salted.

In order not to waste time while the mushrooms are cooking, you can peel the potatoes and cut them into large cubes, as well as chop the onion into small pieces. These ingredients must be put in the broth and wait from 10 to 20 minutes. The time depends on how quickly the potatoes cook. If she is young, then even 5-7 minutes is enough.

If desired, you can add a piece of butter to the soup so that the dish tastes more tender, and the broth acquires a golden color. You can also put greens, spices, bay leaves in the soup and pepper to taste.

Tip: it is advisable to take mushrooms of different varieties. Chanterelles, porcini mushrooms, honey mushrooms, boletus and boletus are perfect. You can either collect them yourself in the forest, or purchase them in a store. You can also add dried mushrooms, which will make the dish more fragrant.

“There are two ways.

The first is to boil the mushrooms in order to protect them just in case, and then cook the broth in the second water. My aunts, who grew up and lived in the village, taught me to cook soup with the second broth, and drain the first one. The first time they boiled the mushrooms with salt so that the worms crawled out, then the mushrooms were washed and poured with water the second time, boiled, and only after that they generally used the mushrooms for food. They even fried twice boiled mushrooms, they were so afraid of poisoning. I saw in one TV show how brave chefs used wild mushrooms raw - well, this is at your own peril and risk. I think it's better to play it safe. Boil twice before use, in my opinion, this is too much, but once - you can.

Accordingly, the second way is to cook soup immediately from raw mushrooms. There is an opinion that porcini mushrooms can not be boiled, they are safe. But whites are not always available. And if you use a mix of different mushrooms, then you must first boil them, so I will show you how to cook the soup in the first way.

You can cook soup from one type of mushroom, for example, porcini (as in our case), mushrooms, mushrooms - or you can make a mix. Milky mushrooms, that is, mushrooms, milk mushrooms, pigs, nigella, are not suitable for these purposes. They are good for pickles, and the bitterness that is contained in their milky juice will be given to the soup. The only exception is mushrooms, from which the soup turns out wonderful. In the soup mixture, you can add chanterelles, honey mushrooms, boletus, russula, mushrooms, kids, boletus, boletus.

In winter, soup is already made from dried mushrooms, and they must first be soaked overnight and then washed properly: there is a lot of sand in dried mushrooms, and dried worms are found, some react sharply to this. It is better to boil dried mushrooms beforehand, because they are dirtier than fresh ones, and when dried, they draw dust and earth into themselves. But already on the second broth, cook the soup.

By the way, mushroom soup can be cooked in chicken, fish, beef broth. You can't spoil the soup with mushrooms. But we will prepare a lean version.

1.

The shape of the sliced mushroom depends on what we want to see in the soup. If you want a clear mushroom shape, then cut into slices along the stem. For aesthetic reasons, you can buy mushrooms of approximately the same size.

It is important to show the form, because it is beautiful. And you can immediately see that these are not champignons, but noble mushrooms. And then some take the cheapest mushrooms, add a little porcini for flavor and say that they have porcini soup.

2.

And you can cut the mushrooms into slices, thus fitting them to one caliber. Small mushrooms can be cut into halves or quarters.

Large porcini mushrooms, overcooked, I usually do not take, they do not hold their shape. Usually you walk through the forest and see that large mushrooms are standing, but there are no small ones: this means that the mushroom pickers simply did not cut them, there is no need.

If there are few small and medium mushrooms, there are many large ones, and you want to cook the soup. I do this: I tear off and throw out the sponge from the hat, and use the rest. In terms of taste, large mushrooms are much inferior to young ones. But they can be dried, crushed, made mushroom powder, which can then be added to cheap mushroom soups to enhance the taste and aroma.

3.

Throw chopped mushrooms into boiling water. Water should be poured twice as much as the volume occupied by fresh mushrooms. Soon foam will begin to stand out - remove it with a spoon; it is in the foam that all the dirt, bugs, blades of grass are contained. Then boil the mushrooms for another 10 minutes. You probably bought mushrooms at an expensive market, they are very clean, but it happens that the water from the first broth is already black. Therefore, we do not use it.

It is not always clear whether there are worms in mushrooms or not. If you are not sure, then it is better to salt the water, they will crawl out of the salt. There is another way. Before boiling, put the mushrooms in cold salt water (in a strong solution), the worms will crawl out, after which the mushrooms can be boiled. But! In cold water, the mushrooms become limp, that is, then they will not have a pronounced form in the soup. I personally am not afraid of worms, I eat with them, this is a good protein.

During the first boil, the mushrooms will decrease in size by about half.

4.

Drain the mushrooms in a colander, pour cold water into a saucepan and put the mushrooms into it. This is a fundamental point. When we need to cook a rich broth, we put the product (meat, fish, mushrooms) in cold water, because as substances are released from it, the water will be saturated. Leave the mushrooms to cook for 30 minutes over medium heat, do not forget to remove the foam.

If you want to make a thick soup, then for 500 grams of mushrooms you will need about 3 liters of water, if you want to make a medium-thick soup, then take 5 liters. I will make soup with 3 liters of water.

5.

In the meantime, prepare vegetables for sautéing. Let's start with turnip processing. Before the appearance of potatoes in Rus', turnips were the head of everything. It is healthier than potatoes: less starchy, it has more vitamins. By the way, turnips can be used both instead of potatoes, and with it.

For 500 grams of mushrooms, you need to take 400 grams of turnips. From a young turnip, the peel comes off by itself. We have an older turnip, it must be peeled like potatoes. The more veins and fibers inside the turnip, the older it is.

Turnips can be put to boil with mushrooms, or you can send it to the sauté. Boiled turnips will have a brighter taste.

If you want to emphasize that the soup you have with turnips, then cut it into slices and boil with mushrooms.

6.

I will saute turnips. It is accepted that all roasted vegetables have the same cut shape. I love cube.

7.

In the same way, cut two medium carrots (if you put more, the soup will become sweeter) and a head of onion.

When sautéing, it is better to first fry the carrots for a couple of minutes, then the onions, and then toss the turnips. Saute vegetables in refined sunflower oil over low heat for 15-20 minutes.

Turnips, carrots and onions are the canonical, authentic composition of the soup. But if you add tomatoes, they definitely won't spoil the soup. I would not add bell pepper, it will pull the taste over, and we have mushroom soup, not vegetable.

8.

Do not forget to look at the soup and skim off the foam.

9.

Cut green onions and dill into small bunches of 5-7 stalks. Green color will enliven the soup, well, no one canceled seasonal vitamins.

Cut off the dill stems, do not add them to the soup. But you can then add them to fish broth - or cook smoothies that are now fashionable with their participation. And in mushroom soup, their participation is inappropriate, they are quite tough.

10.

Add sautéed vegetables to soup. Wait until the soup boils, turn off the heat. The soup is almost ready.

11.

And now the element of the show. I add bay leaves to the soup, but not in the usual way: I set it on fire.

Making soup from fresh porcini mushrooms is a fairly simple process that allows you to provide the family with an easy meal rich in vegetable protein. There are various recipes for making soup from fresh porcini mushrooms: they mainly differ in what kind of broth is used for them. You can cook a soup of fresh porcini mushrooms in chicken and meat broth, or you can use mushroom broth as a base. Compositions of mushrooms and some vegetable crops also have a great taste. Before you cook fresh porcini mushroom soup, we recommend choosing the right composition for the future dish for a family dinner. Depending on the composition of the products, you can get a light broth or a particularly nutritious dish with noodles or cereals.

According to the recipe for fresh porcini mushroom soup, peeled, washed and chopped mushrooms are put in a saucepan, butter is added, salted to taste, poured with water and boiled for 15-20 minutes. The soup is seasoned with sour milk, eggs, butter. Sprinkle with finely chopped parsley and black pepper. You can add vermicelli, semolina, etc. to the soup.

In order to cook mushroom soup from fresh porcini mushrooms, you need the following composition of the products:

100 g white mushrooms
1 faceted glass of sour milk
6 art. tablespoons of oil
1 liter of water
2 tbsp. spoons of cereal
2 eggs
black pepper and parsley to taste

Mushroom soup with sour cream.

Before you cook soup from fresh porcini mushrooms, prepare the following composition of the products:

fresh porcini mushrooms - 200 g
onion - 1 pc.
carrots - 1 pc.
flour - 1 tbsp. spoon
tomatoes - 1-2 pcs.
apple - 0.5 pcs.
water - 1 l
sour cream - 1-2 tbsp. spoons
dill or green onion

Check out this fresh porcini mushroom soup recipe pictured for basic steps.

Cut fresh mushrooms into cubes and lightly fry in fat.

Add chopped onion, grated carrots and flour, lightly brown.

Pour hot water, salt and cook for 10-15 minutes.

Put the tomatoes and apple, cut into thin slices, boil for a few more minutes.

When serving, add sour cream, dill or onion to the soup.

Recipe for a delicious soup of fresh porcini mushrooms with nettles

Compound:

fresh porcini mushrooms - 400 g
potatoes - 200 g
nettle - 100 g
oil - 2 tbsp. spoons
dill
sour cream -1.5 cups

The recipe for a delicious soup made from fresh porcini mushrooms allows you to use both russula and boletus, which need to be cut into pieces, fried in oil and boiled together with potatoes for 20-30 minutes.
After that, add finely chopped nettles and continue to cook for another 5-10 minutes.
Season with sour cream, dill, bring to a boil.
Serve with croutons.

Delicious mushroom soup with fresh porcini mushrooms

Compound:

5 - 6 fresh porcini mushrooms
5 potatoes
1 carrot
parsley root
1 bulb
1 tomato
1 st. butter spoon
1 liter of water

To prepare a delicious mushroom soup from fresh porcini mushrooms, chop the vegetables as indicated in the previous recipe. Fry carrots, onions, parsley, tomatoes in oil. You can also sauté mushroom stalks. Put the chopped caps of fresh mushrooms into the boiling broth and cook for 35-40 minutes. Add potatoes, browned vegetables and cook until the products are completely softened. For 5 - 10 min. salt the soup before the end of cooking.

How to cook fresh porcini mushroom soup

Compound:

250 g fresh porcini mushrooms
800 g potatoes
1 carrot
Parsley
1 bulb
1 st. a spoonful of fat
1 st. a spoonful of sour cream
leek
tomatoes
greenery
spices

Potato soup with fresh mushrooms can be cooked in meat or bone broth, as well as vegetarian. Finely chop the roots of fresh mushrooms and sauté with fat, chop the caps and boil in broth or water for 30-40 minutes. Before preparing the soup from fresh porcini mushrooms, cut the vegetables into slices, chop the onion and sauté all together with fat. Cut potatoes into cubes. Put browned mushroom roots, vegetables and potatoes into boiling broth with mushrooms and cook for 15-20 minutes. For 5 - 10 min. before the end of cooking, add chopped tomatoes, a limited amount of bay leaf and pepper grains.

Serve soup with sour cream and herbs.

How to cook soup from fresh porcini mushrooms

Compound:

500 g fresh porcini mushrooms
500 g potatoes
200 g roots and onions
2 tbsp. butter spoons
3 liters of water
Bay leaf
green onion
dill
sour cream

Clean and wash fresh mushrooms. Before cooking soup from fresh porcini mushrooms, cut off the legs, chop and fry in oil. Separately fry the roots and onions. Cut mushroom caps into slices, scald, put on a sieve and, when the water drains, transfer to a saucepan, add water and cook for 20–30 minutes, adding diced potatoes. Then put the fried mushroom legs, roots, onion, salt, pepper, bay leaf into the pan and cook for another 10 minutes. When serving, add sour cream, finely chopped green onions and dill.

Soup with fresh porcini mushrooms with cream

Ingredients:

450 g fresh porcini mushrooms
6 - 8 potatoes
green onion
bunch of greens
1 st. butter spoon
1 - 2 bulbs
1/2 - 1 cup sour cream or cream

450 g of peeled fresh mushrooms, washed several times in cold water. Fry finely chopped onions in oil, add mushrooms, pour 12 glasses of water, cook until cooked, add a little salt. Then put green onions, 1 - 2 onions, a bunch of parsley, celery and leek, season with a spoonful of flour, boil. For 20 min. before serving, add 6-8 slices of chopped potatoes to the soup of fresh porcini mushrooms with cream, boil. Serving, put fresh sour cream or cream and bring the soup to a boil with them. You can add ground black pepper.

How to cook mushroom soup with fresh porcini mushrooms

Compound:

150 g fresh porcini mushrooms
1-2 carrots
2-3 potatoes
1 bay leaf
1 teaspoon butter
2 eggs
½ cup sour milk (yogurt)
ground black pepper or parsley
salt to taste

Before you cook mushroom soup from fresh porcini mushrooms, you need to sort and rinse the mushrooms and cut into slices. Cut carrots into thin slices. Boil mushrooms and carrots together in salted water for about 20 minutes. Add diced potatoes and bay leaf. Bring the soup to a boil. Then remove from heat and add butter. Season the soup with eggs mixed with sour milk, ground black pepper or finely chopped parsley.

Soup of porcini mushrooms with vegetables.

Ingredients:

200 g fresh porcini mushrooms
2 carrots
2-3 potatoes
2 eggs
1 teaspoon butter
1 bay leaf
ground black pepper and salt to taste
parsley

Clean the mushrooms and cut into slices. Peel the carrots, wash and cut into slices. Pour 1.5 liters of water into the pan, salt, put prepared mushrooms and carrots, put on fire, bring to a boil and cook for about 20 minutes. Add prepared diced potatoes and bay leaf, bring to a boil and simmer until tender. Then remove from heat, add butter. Season with eggs, ground black pepper and sprinkle with chopped parsley.

Fresh porcini mushroom soup with chicken

Compound:

100 g fresh porcini mushrooms
1.2 kg chicken
200 g vermicelli
60 g celery root
25 g parsley root
black peppercorns
salt to taste
parsley

Before preparing a soup of fresh porcini mushrooms with chicken, cut the prepared bird into small portions, put in a saucepan, pour cold water, put on fire, bring to a boil, drain the water, rinse the meat in running cold water, put it back in the saucepan , pour cold water, put on fire, bring to a boil and cook over low heat with a slight boil. Peeled vegetables and mushrooms cut into cubes and dip into boiling soup. When the meat is cooked until half cooked, add black peppercorns, salt and parsley. 1-2 minutes before the end of cooking, add vermicelli, previously boiled until tender in salted water, bring to a boil and remove from heat.

Before serving, add chopped parsley to soup bowls.

Soup with fresh porcini mushrooms with meat

Components:

350–400 g soft beef
1 st. a spoonful of fat or butter
celery or parsley
8–10 potatoes
200 g fresh porcini mushrooms
2 small pickles
pepper
greenery
sour cream

Cut the meat across the grain into 4-5 pieces, beat off and lightly fry on both sides. Then lower it into a cooking pot, pour 1 liter of boiling water and the liquid formed in the pan when frying the meat. When the meat becomes semi-soft, put the potatoes and cook until fully cooked. 10 minutes before the end of cooking, add chopped pickled cucumber, boiled mushrooms and seasonings prepared and cut into pieces, continue cooking. On the table, soup from fresh porcini mushrooms with meat, serve transparent or with sour cream. Sprinkle with herbs on top.

Fresh mushroom soup with onions.

Ingredients:

300 g fresh porcini mushrooms
300 g onion
2 tbsp. butter spoons
1 l broth
salt and pepper - to taste

Fresh porcini mushrooms, peel, wash, cut into strips, stew in fat. When the onion is lightly browned, put everything in the broth and cook until tender. Serve cheese sandwiches with soup. Thinly slice white bread slices, spread with butter, sprinkle with grated cheese and put in the oven for a few minutes until the cheese begins to melt and lightly browned.

Soup-puree from fresh porcini mushrooms.

Compound:

500 g beef with bones
1 carrot
1 bulb
400 g fresh mushrooms
3 art. spoons of flour
1 st. butter spoon
1 egg yolk
1 ½ cups milk
3 liters of water
salt - to taste

Boil meat broth. Wash and cut mushrooms. Fry carrots and onions in fat. Put the mushrooms, fried carrots and onions in a saucepan, pour in the broth and cook for 50-60 minutes. Pass the boiled mushrooms through a meat grinder, pour milk sauce (fry flour in oil until light yellow and dilute with milk), boil a little, then rub through a sieve, salt and cook a little more. Pour the boiled mushroom mass with broth, add oil, season with beaten egg yolk, diluted with broth. Serve fresh mushroom soup with white croutons.

Mushroom soup with grits.

Compound:

fresh porcini mushrooms - 250 g
onion - 1 pc.
vegetable oil - 1 tbsp. spoon
water - 1 l
barley groats or rice - 2 tbsp. spoons
potatoes - 2 pcs.
pickled cucumber or tomato - 1 pc.
green onions or parsley

Prepared mushrooms cut into pieces and stew in oil with onions. Boil the washed cereals in water or broth until semi-soft, then add chopped potatoes, stewed mushrooms and onions. A few minutes before the end of cooking, put slices of cucumber or tomato into the soup, boil everything together, salt. Sprinkle the soup with herbs before serving.

Mushroom soup with tomatoes.

Compound:

fresh porcini mushrooms - 500 g
butter - 50 g
onions - 1-2 pcs.
tomatoes - 2-3 pcs.
vermicelli - 50 g
sour cream - 3-4 tbsp. spoons
red pepper
parsley

Cut fresh mushrooms into slices and boil. Fry onions, flour, red peppers and fresh tomatoes in butter, put in mushroom broth, salt to taste, add vermicelli and cook until tender. Before serving, season with sour cream, herbs and pepper.

Meat soup with mushrooms.

Compound:

fresh porcini mushrooms - 100-150 g
beef or veal with bone - 150–200 g
carrots - 2 pcs.
onion - 1 pc.
water - 1 l
fat or margarine - 1 tbsp. spoon
flour - 1 tbsp. spoon
sour cream - 1 tbsp. spoon
parsley root
pepper
parsley or dill

Boil meat broth. Take out the meat and cut into small pieces. Mushrooms, carrots, onions, parsley or celery cut into thin sticks and stew in fat. When they are almost ready, sprinkle them with flour, add pieces of meat and simmer until fully cooked. Put this mixture into the broth, cook for 10 minutes, add salt and pepper to taste. When serving, put sour cream on the table and sprinkle with finely chopped dill or parsley.

Mushroom soup with garlic and pepper.

Compound:

fresh porcini mushrooms - 500 g
onions - 2-3 pcs.
cornmeal - 1 tbsp. spoon
cilantro
parsley
dill
garlic
pepper
peeled walnuts - 0.5 cups

Boil fresh mushrooms, put in a colander and cut into strips. Finely chopped onion fry in butter, pour mushroom broth and stew a little. Mushrooms and onions put in the broth. When it boils, dilute the flour in half a glass of broth and pour into the soup. Boil for 10 minutes, add finely chopped greens, salt, crushed garlic and capsicum. Boil for another 5 minutes, then remove from heat and add crushed nuts. Top with fresh herbs before serving.

Summer mushroom soup.

Compound:

fresh porcini mushrooms - 300 g
carrots - 1 pc.
parsley - 1 root
celery - 0.5 root
onion - 1 pc.
butter - 50 g
young potatoes - 300 g
water - 1.5–2 liters of water
cabbage - 0.25 head
cumin - 0.5 tsp
garlic - 2 cloves
a pinch of marjoram
lard - 40 g
flour - 2 tbsp. spoons

Heat oil in a saucepan, add chopped roots, diced onion, chopped mushrooms and simmer in a saucepan covered with a lid for about 5 minutes. Then pour in 250 ml of water, put peeled and diced potatoes, cook for about 10 minutes. Heat the lard in a frying pan, add flour, fry until golden brown, pour everything into hot water and mix thoroughly so that no lumps form. Add crushed cumin, finely chopped cabbage, salt. When the cabbage is cooked, put garlic and marjoram mashed with salt. Instead of cabbage, you can use green peas and beans.

Watch the fresh porcini mushroom soup recipes in the video, which shows the basic cooking techniques.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Most cooks know how to make mushroom soup, but not everyone has the secrets of cooking a delicious aromatic dish that makes you want to eat even from a photo. All family members will definitely appreciate the taste of such a first, which will saturate the body, give strength and energy. It will take no more than half an hour to prepare a dish of fresh mushrooms, so this is a quick recipe.

How to cook mushroom soup

The first step in the process of how to cook mushroom soup from fresh mushrooms will be the competent choice of the main components. When buying, you should pay attention to the appearance - the hat of any kind should be elastic, without damage and friability. If you buy champignons, then they should be light white, with a whole leg. When purchasing forest mushrooms - porcini, mushrooms, chanterelles - it is important to make sure that they are not poisonous and will not cause poisoning. Real specimens do not have a skirt on a leg, hat plates are even and light.

To make a delicious mushroom soup from fresh mushrooms, you need to use the purchased ingredients immediately. If you leave them to be stored, then the taste of the broth will turn out not so rich, and its color will not cause appetite. You can use any broth for cooking - plain water, vegetable, beef, pork. It is especially delicious to make a dish on chicken broth.

How much to cook

Having picked up the ingredients and decided on the dressing, the question arises of how much to cook forest mushrooms for soup. Cooking time depends on the type of ingredients used. Mushrooms cook the fastest, because their pulp is tender, easily boiled to the desired consistency. It takes the longest time to cook white and boletus, because first they need to be boiled separately, and then laid to the rest of the ingredients. On average, cooking takes an hour.

fresh mushroom soup recipe

Appetizing photos and videos accompany every fresh mushroom soup recipe found on the web. This greatly facilitates the life of a novice hostess, who may not be able to cope with such a complex dish. Thanks to step-by-step instructions, it is easy to understand how to process one or another component, in what order to put them in the pan and how to season the finished dish.

There are many recipes for mushroom dishes that are cooked on the basis of champignons, or forest ones. Slightly less common options for making broth are mushrooms, boletus and chanterelles. They have a less rich taste, so it is better to fry them with potatoes. White and boletus have a pronounced aroma, which is ideal for cream soup.

From white mushrooms

It will be useful for novice cooks to familiarize themselves with the recipe for making soup from fresh porcini mushrooms. It will be easy if you follow each instructions, observing the technology and the order of execution, to withstand the composition. To make the dish look good and tasty not only in life, but also in the photo, it is recommended to decorate it with parsley and sour cream.

Ingredients:

fresh porcini mushrooms - 0.4 kg;
potatoes - 4 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
vermicelli - 80 g;
parsley - a bunch;
water - 3 l;
bay leaf - 2 pcs.

Cooking method:

Wash the caps and legs, peel, cut into cubes.
Boil water with bay leaf, lay mushroom pieces, cook for half an hour.
Cut the potatoes into cubes, chop the onion, rub the carrots coarsely.
Put potatoes in broth. Cook for 10 minutes, then onions, after 5 minutes carrots, after the same amount of time vermicelli.
Cook for 5 minutes, turn off the heat, remove the bay leaf.
Serve with chopped parsley.

From champignons

The simplest recipe that any housewife can easily handle is mushroom soup. You can buy them in any store or market, and as a result, the cooked dish will have a pleasant aroma and excellent taste. This is a hearty meal that could well become a full meal. Serve the stew well, accompanied by garlic croutons, sour cream and fresh dill.

Ingredients:

fresh champignons - half a kilo;
rice - 50 g;
onion - 1 pc.;
potatoes - 2 pcs.;
dill - 30 g;
sunflower oil - 50 ml;
water - 2 l.

Cooking method:

Wash mushrooms, cut in half, add water. Cook covered over medium heat for 35 minutes.
Chop the onion, fry in oil until golden brown.
Cut the potatoes into cubes, dip into the broth along with rice and leave for a quarter of an hour.
Put onion frying and chopped parsley into the pan, salt.
Close the lid, leave for 5 minutes.

From honey agarics

Fresh mushroom soup has an unusual taste, which is important to buy true, not false ones - even experienced mushroom pickers often confuse this variety with poisonous ones. Honey agaric has a delicate aroma, exquisite taste with a slight spiciness, which is well emphasized with dried dill, bay leaf and black pepper. To give the dish a noble creamy taste, it must be served with fresh fat sour cream.

Ingredients:

fresh mushrooms - 0.6 kg;
water - 2.2 l;
onions - 2 pcs.;
potatoes - 4 pcs.;
butter - 60 g;
dried dill - 10 g;
chopped bay leaf - 2 g.

Cooking method:

Sort mushrooms, remove damaged parts, rinse with cold water. Soak for 10 minutes.
Throw in a colander, dry with towels, cut off the legs. They can be thrown away or left for another dish: in this case, hats will be needed.
Cut them into slices.
Cut the potatoes into cubes, chop the onion.
Place potatoes in a pot filled with water. Boil. Cook over medium heat for 20 minutes.
Fry the onion with butter in a pan for 3 minutes. Then pour a glass of water, salt, pepper, add bay leaf, dill, mushrooms. Simmer for a third of an hour until moisture evaporates.
Pour in the frying, cook for another quarter of an hour.
Cover with a lid, let it brew for 10 minutes. Serve with rye bread, whipped cream or homemade mayonnaise, sour cream.

With potato

Mushroom soup with rice and potatoes is very satisfying due to the combination of a high-starchy vegetable and cereals. Any species is suitable for the dish - white, champignons, boletus, oyster mushrooms. To make the taste of the dish more saturated, it is seasoned with fresh garlic, and boiled in chicken or meat broth with the addition of concentrated spices (a bouillon cube is suitable).

Ingredients:

fresh porcini mushrooms - half a kilo;
potatoes - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
rice - a third of a glass;
garlic - 2 cloves;
bay leaf - 1 pc.;
butter - 40 g;
fresh parsley - a bunch;
broth (on meat or chicken) - liter.

Cooking method:

Mushrooms pour water. Leave for a third of an hour, squeeze, cut.
Fry chopped onion with crushed garlic in oil, add mushroom pieces, fry for 10 minutes.
Boil the broth, lay rice, finely chopped cubes of carrots and pieces of potatoes.
Salt, pepper, season with bay leaf. After 10 minutes of cooking, add onion-mushroom frying, cook for another quarter of an hour.

With barley

A soup with mushrooms and pearl barley, which is prepared according to an old proven recipe, is distinguished by a thick texture and an incredibly attractive aroma. If you want to achieve a truly old taste, pour the finished stew into ceramic pots and put it in the oven to languish for half an hour: then you will be able to repeat the secret of cooking in a Russian oven.

Ingredients:

fresh boletus - 0.4 kg;
potatoes - 3 pcs.;
pearl barley - 125 g;
carrots - 1 pc.;
onion - 1 pc.;
water - 3 l;
bay leaf - 2 pcs.

Cooking method:

Soak the barley for 2 hours.
Peel the boletus, add water, boil, remove the foam. Season with salt. pepper, bay leaf. Boil 45 minutes.
Cut the onion into cubes, rub the carrots, fry in oil.
Cut potatoes into cubes.
Boiled boletus cut into cubes, return to the pan, lay the roast, cereals, cook for 10 minutes.
Add potatoes, cook for another 15 minutes.
Leave warm for an hour to infuse the dish. Serve with sour cream, herbs.

With oils

If vegetarians are thinking how to cook an unusual dish, butter soup is perfect. This variety is not as common as champignons or oyster mushrooms. Small mushrooms are distinguished by light yellow flesh, elastic texture and pronounced aroma. Before cooking, be sure to remove the oily bitter film from the hats, to which dirt sticks. You do not need to add anything - the butter dish itself has a rich aroma.

Ingredients:

fresh butternuts - 350 g;
potatoes - 0.6 kg;
onion - 1 pc.

Cooking method:

Peel the butternuts, rinse, cut into slices. Hats lightly beat off with a hammer.
Cut potatoes into cubes.
Boil water, lay the oil, cook for half an hour, stirring occasionally. Then add potatoes, cook for another quarter of an hour.
Chop the onion, fry in oil, add to the broth, season with salt and ground black pepper.
Bring to a boil, then remove from heat and let steep for an hour.

With cream

A soup with mushrooms and cream is distinguished by a delicate taste and creamy texture. The latter give the broth a pronounced aroma, beautiful appearance and great nutritional value, satiety. For cooking, it is best to take champignons or white, also heavy cream, and to thicken, add a little flour or mashed potatoes.

Ingredients:

onion - 1 pc.;
fresh champignons - 0.3 kg;
flour - 40 g;
water - 1.5 l;
potatoes - 4 pcs.;
dry dill - 20 g;
milk cream - a glass.

Cooking method:

Chop the onion, fry in butter, add chopped mushrooms, cook for a few minutes, add flour, stir.
Boil water, lay potato cubes, fry, salt, season with pepper, dill. Cook for a third of an hour.
Pour in the cream, boil, sprinkle with herbs.

With cheese

Cheese soup with porcini mushrooms is even more nutritious and rich in taste. Such a dish can be served on the festive table to surprise guests with a classic noble appearance, especially if the holiday is in winter. If you serve garlic croutons to it, then it will be able to claim the role of the main dish at the banquet.

Ingredients:

potatoes - 0.7 kg;
fresh porcini mushrooms - 0.3 kg;
processed cheese - 0.3 kg;
onion - 1 pc.;
carrots - 1 pc.;
pepper - 2 g;
salt - 2 g;
vegetable oil - 20 ml;
water - 3 l;
bay leaf - 2 pcs.

Cooking method:

Grind mushroom caps with legs, pour into boiling water, cook for half an hour.
Cut the potatoes into cubes, add to the broth, cook for 10 minutes.
Chop the onion, rub the carrots, fry in oil, pour into the broth along with the bay leaf.
Cook for 10 minutes, cut the cheese, pour, stirring constantly until dissolved.
Then salt, pepper, close the lid, let it brew. If you want to get puree soup, then the finished dish should be chopped with an immersion blender to a homogeneous consistency.

With Chiken

A popular dish is mushroom soup with chicken, which has a rich taste, high nutritional value and calorie content. So that the dish can be satisfied alone, it is seasoned with vermicelli. Boiled pasta gives the broth a thick consistency, but at the same time satisfies hunger faster. It is recommended to serve the dish with parsley and sour cream.

Ingredients:

chicken breast on the bone - 500 g;
fresh champignons - 5 pcs.;
water - 2 l;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 3 pcs.;
vermicelli - 75 g;
parsley - 3 stalks;
bay leaf - 1 pc.;
vegetable oil - 90 ml.

Cooking method:

Pour the chicken with water, bring to a boil, be sure to remove the foam. Then salt the broth, add bay leaf and cook over medium heat for 35 minutes.
Cut the potatoes into cubes, carrots into rings, chop the onion.
Chop the mushrooms into slices, chop the greens.
In a frying pan with oil, fry the onion for 2 minutes, carrots for 5 minutes until transparent and soft. Add champignons, simmer until moisture evaporates and light frying.
Take the chicken out of the pot. Cool, cut into pieces.
At this time, add potatoes to the pot. Cook for 10 minutes over medium heat, then add the roast.
After five minutes, return the chicken fillet, vermicelli, greens, salt, pepper to the pan, cut into pieces.
Bring to a boil and let it brew with the lid closed.

with noodles

Mushroom noodle soup looks very appetizing, which has a light taste, suitable for a summer snack. It is better to use homemade pasta made before cooking the broth for cooking soup. So the dish will be distinguished by a more elegant taste, delicate aroma and richness. The best option for cooking broth is to use champignons, which emphasize the refreshing taste of the dish.

Ingredients:

fresh champignons - 250 g;
potatoes - 2 pcs.;
noodles - 100 g;
onion - 1 pc.;
water - 2 l;
refined oil - half a glass.

Cooking method:

Clean mushrooms from dirt, rinse with water, dry. Then cut into pieces.
Cut the potatoes into cubes, chop the onion.
Pour potatoes with water, boil, salt, reduce heat, cover, cook for a third of an hour.
Saute the onion in oil until transparent, add the mushrooms, fry for a third of an hour, stirring constantly. Salt, pepper.
Pour the frying into the broth, boil, add the noodles. If you want the broth to remain transparent, scald the noodles in advance, dropping them into boiling water for a couple of minutes.
Cook for 4 minutes, insist a third of an hour.

Delicious mushroom soup - cooking secrets

To make cooking mushroom soup seem easy for any cook, you need to follow the tips:

mushroom soup made from fresh mushrooms goes well with garlic, celery, parsley root, tarragon;
olive oil, dry white wine, hard or processed cheese add piquancy to the taste;
the recipe allows the use of millet, rice or even turnips instead of potatoes;
so that the dish does not taste bitter, fresh mushrooms need to be washed several times, boiled in a slow cooker.

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Mushroom soup from fresh mushrooms: recipes